"This Week" at Vino and Hiroshi

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if you love wine, check out my “Wall of Photos” & captions

Wine Writer Stephen Tanzer Launches Winophilia

Wine Tasting—“White Wines Apropos for Hiroshi’s” Thursday, July 8th 6:00 pm

VINO’s BYOB Dinner:  Saturday July 10th  6PM

Wine Tasting—“Red Zinfandel”   Wednesday, July 14th 6:00 pm

Saturday Night "Supper" @ VINO   Saturday, July 17th

Wine Tasting—“Some of our Favorite Wines from Provence”   Thursday, July 22nd 6:00 pm    

Thursday, July 22nd “Ulupalakua Ranch Spring Lamb”

Hiroshi July Locally Grown Menu     Happy Hour at VINO and Hiroshi 

      "Now On To Wines"

Facebook:  Become Chuck Furuya’s friend

Imagine, the kids are teaching me how to do Facebook.  I am definitely not very good at it, but am REALLY excited about what can be done via this venue.  As an example, if one looks at the photo section, we have been able to post some really cool pictures of vineyards, wine personalities, etc.  Hopefully, this is just the beginning.  Remembering the old saying, ”a picture is worth a 1000 words”?  Hopefully, these pictures will add more dimension for you in understanding wine, especially ‘good” wine.

Stephen Tanzer Launches Winophilia

As wine enthusiasts well know, one of the very top wine publications is the International Wine Cellar by wine writer Stephen Tanzer. His assessments and insights into wines are usually spot on.   Anyway, he has launched a website worth checking out, Winophilia.  Check out this month’s “Sommelier Picks”, which was posted today. My article is the first one listed.

Wine Tasting—“White Wines Apropos for Hiroshi’s Foods” Thursday, July 8th 6:00 pm                                                      

On this night we will feature four DRY, amazingly light, riveting, world-class white wines, emphasizing purity, finesse and sophistication. We therefore will focus on four grape varieties, two countries-Germany AND Austria (four of the VERY best!). In each case, it really is extreme grape growing, pushed to the limits on very steep, rocky soils, VERY cool climates, seeking every ray of sunshine, even reflects off of roof tops and the river below to achieve ripeness. It just doesn’t happen hap-hazardly. Wines like these come from passion and dedication to a vision. We are most thankful. For me, this is a one of kind tasting, REAL fascinating, worldly white wines which are effortlessly light, airy and especially well suited for Hiroshi’s foods.

Here is the line-up…

2008 CF Wines Muller Thurgau “Eurasia” (Germany)

a DRY, remarkably light, airy, very sophisticated, contemporary German white wine

 produced exclusively for Hawaii’s warm climate & multi-ethnic foods

2007 HANS WIRSCHING Scheurebe Kabinett DRY “Iphofer Kronsberg” (Germany)

Scheurebe is the grape variety here….a cross, with Riesling one of its parents.  No-one does

Scheurebe better than the legendary Hans Wirsching.

2007 PICHLER Gruner Veltliner “Federspiel” (Austria)

Rudi Pichler is without a doubt considered to be Austria’s most revered winemaker.  His Gruner Veltliner’s are like no other.

2006 KUNSTLER Riesling Erstes Gewachs Trocken “Hochheimer Holle” (Germany)

Erstes Gewachs is Germany’s TOP level of quality for dry white wine.  Here is your chance to try the incredible Holle from Gunter Kunstler.

There you have it, four sensational wines, two ounces each … $39 a person (not including tax or gratuity).

By Reservations only….533-4476 or email Sade…. svillatora@dkrestaurants.com

VINO’s BYOB Dinner:  Saturday July 10th  6PM

A new concept, first we ask VINO Chef Keith Endo to create a three course menu and then ask participants to bring what they think are appropriate wines (SERVED BLIND) for two of the courses.  Then we compare…sounds like a lot of fun to me AND most importantly should shed a lot of insights into better understanding the how’s and why’s of wine & food pairing.  Now, WHO is game?

Here is Keith’s Menu for the night…….

Grilled Octopus Salad

with Tuscan white beans

Chicken Cacciatore

with San Marzano tomatoes, Hamakua mushrooms & fresh home made linguine

 Dessert

$35 a person (NOT including tax & gratuity)

 By Reservations only, 533-4476 or email Sade @ svillatora@dkrestaurants.com

Wine Tasting—“Red Zinfandel”   Wednesday, July 14th 6:00 pm                                                      

Which is the best Red Zin out of California?  If you have read the latest issue of the Wine Spectator, the answer would be the 2007 Carlisle “Papera Vineyard” which garnered 96 points.  So we thought let’s check it out.  We will taste FIVE of our favorite Zinfandels (from different vintages)….BLIND.  Let’s see who comes out on top. 

Here is the line-up…….

2002 Scherrer Zinfandel “Old & Mature”

2005 Edmeades Zinfandel “Ciapusci Vineyard”

2006 Hartford Court Zinfandel “Highwire Vineyard”

2007 Carlisle Zinfandel “Papera Vineyard”

2008 Turley Zinfandel “Rattlesnake Ridge”

There you have it, four sensational wines, two ounces each … $42 a person (not including tax or gratuity).

By Reservations only….533-4476 or email Sade…. svillatora@dkrestaurants.com

Saturday Night "Supper" @ VINO   Saturday, July 17th

Saturday Night "Supper" is a new concept for us.  For our guests, it offers a three course, value dinner and every one will offer new dishes.  Since we will pair wine with two of the courses, it also reiterates the "wine served at the dinner table" culture.  Lastly it gives Keith, our staff and of course our regular guests a chance to experience something new.  Most importantly, it should be fun!  The last 4 were terrific & everyone had a blast!  Our next one will be on Saturday, July 17th,  starting at 5:30pm. 

Here is the menu………..

First course

VINO Fresh Island Fish Salad

Maunawili Farms tender greens with fennel pollen crusted swordfish,

Naked Cow Dairy feta cheese, & a sherry vinaigrette

WINE:  2008 Primaterra Pinot Grigio

Main course

Chef Keith’s Fresh Papadelle Pasta

with braised oxtail ragout

WINE:  2008 Tormaresca “Neprica”

Dessert

Jen’s Homemade Tiramisu

$33 a person (NOT including tax & gratuity)

Just so it is clear, we will offer this menu only on Saturday… individual table seating.

By Reservations only, 533-4476 or email Sade @ svillatora@dkrestaurants.com

Wine Tasting—“Some of our Favorite Wines from Provence”   Thursday, July 22nd 6:00 pm                                                      

Provence is an amazing, magical region in southern France emptying right into the Mediterranean.  They have their own culture, their own style of foods and their own, VERY unique wines.  Some of my favorite French wines come from Provence, one from the appellation of Cassis (producer Clos Ste. Magdeleine) and the other three from Bandol down the coast.  Why?  Check out my Facebook “photo wall” and see Clos Ste Magdeleine’s incredible vineyard jutting out into one of bluest (with countless hues of blues) waters in the world and you will get an idea.  There is truly only one Provence.  On this night, we will try FIVE of our favorites…

2009 Clos Ste Magdeleine Cassis Blanc

2009 Clos Ste Magdeleine Cassis Rose

2004 Domaine Terrebrune Bandol

2006 Domaine Gros Nore Bandol

2003 Domaine Tempier Bandol “La Tourtine”

Be careful…..you might get addicted like I did.

There you have it, five sensational wines, two ounces each … $45 a person (not including tax or gratuity).

By Reservations only….533-4476 or email Sade…. svillatora@dkrestaurants.com

Thursday, July 22nd “Ulupalakua Ranch Spring Lamb”

VINO Chef Keith Endo has bought a whole Spring lamb from Maui’s Ulupalakua Ranch & will create some specials on this night.

“Locally Grown” Menu… @ Hiroshi Eurasion Tapas

Chef Hiroshi Fukui will feature a new “locally grown” four course menu each month on SUNDAYS & MONDAYS ONLY.  

$35 per person (not including tax & gratuity)

For July…

First Course

Maui Cattle Beef Teriyaki Sushi

pickled red ginger, shiso & white sesame seeds

Second Course

Sous Vide of Kona Cold Lobster Tail

squid ink pasta, brussels sprout, red jalapeno & beurre blanc, white truffle oil

 Main Course

Peppercorn Crusted Ahi Steak

Ho Farm’s long beans, Big Island heart of palm with foie gras ponzu demi & pasta

 Sweet Course

Hawaiian Vanilla Bean Panna Cotta

fresh fruits with mango sorbet

Call now for reservations and be sure to mention that you are having

the Locally Grown Menu to ensure we don’t run out!

Reservations--533-4476 or email Sade…. svillatora@dkrestaurants.com

HAPPY HOUR IN VINO & HIROSHI EURASION TAPAS "at the bar seats only"

We are offering a 50% discount on food for those sitting at the VINO bar & Hiroshi bar from 5:30 to 6:30 pm on a first come first served basis.  All orders must be in by 6:30 pm.   (Vino food is only available when Vino is open for regular business)  It is a great opportunity to have a bite to eat instead of fighting the traffic.

Now on to Wines...

Why do we change the wines by the glass so often? The answer is to try and experience the WORLD of wines. 

If we change two wines a week, that means 104 new wines to try for the year.  That is the fun part of it all, isn’t it?

2005 ELIZABETH SPENCER Chardonnay “Sonoma Coast”    NEW By The Glass

2009 PAUL MATHEW Valdiguie “Turner Vineyard”   NEW By The Glass

Our friend, Chef Norm brought a 2006 Paul Mathew Gamay Noir to one of our BLIND BYOB tastings, one whose theme was Beaujolais.  The wine was stellar and we were totally surprised when it was unveiled…….Californian.  I was on the internet that night trying to source the wine, it was that good.  It was, however, THANKS to Renae Perry of the PREMIER Pinot producer, Papapietro Perry who upon reading about our interest on one of our weekly newsletters who contacted Paul Mathew for us and opened the door.  We discovered this wine came from a small patch of sixty plus year old vines in Knights Valley.  As good as this wine was and is, it turns out they discovered the grape variety is actually Valdiguie and NOT Gamay Noir, hence the name change.  The name of the vineyard also changed, otherwise expect the same kind of results and character  Here is what I recently wrote about the 2009, ” A bright, exuberantly fruity, remarkably light, completely refreshing, organically farmed, Old Vine Californian red all about delicious-ness, finesse and food friendliness”.  There are only 80 to 125 cases produced in a given year, so check it out while you can.